Yield:
Servings 30 | Serving Size = 1 piece of fudge | Calories: 114 g |
Previous Points: 3 | Points Plus: 3 | Total Fat: 8 g | Saturated Fat: 5 g
| Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 21 mg | Carbohydrates:
13 g | Sugars: 10 g Dietary Fiber: 1 g | Protein: 1 g
Ingredients
Here is the recipe:
- 2-1/2 cups Chocolate Chips, I used dark chocolate chips because of their health benefits.
- 1/2 cup coconut milk, (canned, not in a carton) Keep in mind the fats from coconut milk are the good kind.
- 1/4 cup raw mild honey
- Dash of sea salt
- 1 teaspoon pure vanilla extract
Directions
Fudge is perfect for the slow cooker because it doesn't scorch or burn.
Add
chocolate chips, coconut milk, honey and salt, stir to combine. Cover
and cook on low 2 hours without stirring. It's important that lid remain
on during this 2 hours.
After
2 hours, turn the slow cooker off, uncover, add vanilla and stir to
combine ingredients. Allow to cool in uncovered slow cooker, until
fudge has reached room temperature...approximately 1 hour. Using a
large spoon, stir vigorously for 5-10 minutes until it loses some the
gloss.
Lightly
spray a 1 quart casserole dish with nonstick cooking spray. Pour fudge
into dish, cover and refrigerate 4 hours or until firm. Cut into 30
pieces. This fudge is very rich and meant to be eaten on occasion as a
treat.
Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.
Comments
Sorry :(